Gluten-Free Old-Fashioned Apple Cake Recipe

ByElena Hart
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Introduction

This Gluten-Free Old-Fashioned Apple Cake is a comforting dessert that blends warmly spiced apples and nuts into a moist, tender crumb. Topped with a rich, buttery frosting, it’s perfect for any occasion where you want a slice of nostalgia without gluten.

A square piece of dessert with two layers sits on a white plate on a white marbled surface. The bottom layer is a thick, dark brown, moist cake with a slightly crumbly texture, while the top layer is a smooth, light brown frosting that looks creamy and shiny with some gentle swirls across its surface. In the background, there are more similar cake pieces on white plates, slightly blurred, along with a glass and a bottle of milk. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 1/3 cups (280g) King Arthur Gluten-Free Measure for Measure Flour
  • 1 2/3 cups (330g) granulated sugar
  • 2 teaspoons baking soda
  • 3/4 teaspoon table salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 large eggs, at room temperature
  • 8 tablespoons (113g) unsalted butter, softened
  • 4 cups (425g) apples, finely chopped
  • 1 cup (113g) walnuts or pecans, diced
  • 2 1/4 cups (255g) confectioners’ sugar
  • 7 tablespoons (99g) butter
  • 2/3 cup (142g) light brown sugar or dark brown sugar, packed
  • 1/4 teaspoon table salt
  • 1/4 cup (57g) milk
  • 3/4 teaspoon King Arthur Pure Vanilla Extract or 1/4 teaspoon vanilla-butternut flavor

Instructions

  1. Step 1: Preheat the oven to 325°F. Lightly grease a 9″ x 13″ pan.
  2. Step 2: Toast the nuts by placing walnuts or pecans in a single layer on a baking sheet. Bake at 350°F for 8 to 10 minutes, until fragrant. Set aside to cool.
  3. Step 3: In a large bowl, mix the gluten-free flour, granulated sugar, baking soda, salt, cinnamon, ginger, nutmeg, eggs, and softened butter. Mix just until the mixture becomes uniformly crumbly—stop before it forms a cohesive mass.
  4. Step 4: Add the chopped apples and cooled nuts to the mixture. Mix on low speed for about 3 minutes until the apples release juice and the batter becomes thick and creamy, similar in consistency to cookie dough or brownie batter.
  5. Step 5: Spread the batter evenly in the prepared pan, smoothing the surface using wet fingers.
  6. Step 6: Bake the cake for 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake’s internal temperature should reach about 205°F.
  7. Step 7: Remove the cake from the oven and allow it to cool slightly on a rack while making the frosting.
  8. Step 8: Sift the confectioners’ sugar into a bowl or onto parchment paper and set aside.
  9. Step 9: In a medium saucepan over medium heat, melt 7 tablespoons of butter. Stir in brown sugar and salt, cooking until the sugar begins to melt and the mixture becomes smooth. Add milk and bring to a boil.
  10. Step 10: Remove the syrup from heat and pour into a mixing bowl. Let it cool for 10 minutes.
  11. Step 11: Quickly whisk the sifted confectioners’ sugar and vanilla extract into the warm syrup until thoroughly combined. Work fast, as the frosting will thicken as it cools.
  12. Step 12: Pour the warm frosting evenly over the cake and spread it over the entire surface.
  13. Step 13: Cut the cake into squares and serve warm or at room temperature.

Tips & Variations

  • Use a stand mixer for easier mixing, especially when incorporating the apples and nuts to achieve the perfect batter texture.
  • For a different nutty flavor, substitute walnuts with pecans or leave nuts out altogether for a nut-free option.
  • Try adding a splash of lemon juice to the apples before mixing to enhance brightness and balance sweetness.
  • If you prefer a spicier cake, increase the cinnamon to 1 1/2 teaspoons and add a pinch of ground cloves.

Storage

Store the cake covered at room temperature for up to several days to maintain freshness. For longer storage, freeze the cake properly wrapped for up to three months. To reheat, let it thaw at room temperature and warm briefly if desired before serving.

How to Serve

A square slice of cake with two main layers sits on a white plate. The bottom layer is a moist, dark brown cake with a textured, slightly crumbly surface. The top layer is a thick, smooth, light tan frosting with a few thin, uneven lines running across it. The plate is placed on a white marbled texture surface, and there is a silver fork lying next to the plate. In the blurred background, there are two more similar slices of cake on white plates and two glasses of milk in tall, clear containers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this cake?

Yes, you can use any baking apples such as Granny Smith, Honeycrisp, or Fuji. Choose apples that hold their shape well and provide good balance of sweetness and tartness.

Is this cake suitable for those with nut allergies?

To make the cake nut-free, simply omit the walnuts or pecans. The cake will still be delicious and moist without the nuts.

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Gluten-Free Old-Fashioned Apple Cake Recipe

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★★★★★

4.8 from 58 reviews

This Gluten-Free Old-Fashioned Apple Cake is a moist, flavorful dessert featuring finely chopped apples and toasted nuts folded into a spiced gluten-free batter. Topped with a smooth, rich brown sugar buttercream frosting, this cake blends classic autumn flavors with a gluten-free twist, perfect for any occasion or cozy afternoon treat.

  • Author: Elena
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 to 15 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale

Cake Ingredients

  • 2 1/3 cups (280g) King Arthur Gluten-Free Measure for Measure Flour
  • 1 2/3 cups (330g) granulated sugar
  • 2 teaspoons baking soda
  • 3/4 teaspoon table salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 large eggs, at room temperature
  • 8 tablespoons (113g) unsalted butter, softened
  • 4 cups (425g) apples, finely chopped
  • 1 cup (113g) walnuts or pecans, diced

Frosting Ingredients

  • 2 1/4 cups (255g) confectioners’ sugar
  • 7 tablespoons (99g) butter
  • 2/3 cup (142g) light brown sugar or dark brown sugar, packed
  • 1/4 teaspoon table salt
  • 1/4 cup (57g) milk
  • 3/4 teaspoon King Arthur Pure Vanilla Extract or 1/4 teaspoon vanilla-butternut flavor

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) and lightly grease a 9″ x 13″ baking pan to prepare it for the cake batter.
  2. Toast Nuts: Spread the walnuts or pecans in a single layer on a baking sheet and toast them in a 350°F (177°C) oven for 8 to 10 minutes until fragrant. Remove and let them cool.
  3. Mix Dry and Wet Ingredients: In a large bowl, combine the gluten-free flour, granulated sugar, baking soda, salt, cinnamon, ginger, nutmeg, eggs, and softened butter. Mix briefly until the mixture is mostly crumbly but not fully cohesive.
  4. Add Apples and Nuts: Fold in the finely chopped apples and toasted nuts. Mix on low speed for about 3 minutes until the apples release some juice and the batter becomes thick and creamy, resembling a consistency between cookie and brownie dough.
  5. Prepare to Bake: Spread the batter evenly in the greased pan, smoothing the surface with wet fingers to ensure even baking.
  6. Bake the Cake: Bake for 50 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The internal temperature should reach approximately 205°F (96°C).
  7. Cool the Cake: Remove the cake from the oven and place it on a wire rack to cool slightly while preparing the frosting.
  8. Prepare Frosting Sugar: Sift the confectioners’ sugar into a bowl or onto parchment paper and set aside.
  9. Make Brown Sugar Syrup: Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and salt, cooking until the sugar begins to dissolve and the mixture becomes smooth without butter pooling on top.
  10. Add Milk and Boil: Pour in the milk and bring the mixture to a boil, then remove from heat.
  11. Cool Syrup: Transfer the syrup to a mixing bowl and let it cool for 10 minutes to prevent melting the confectioners’ sugar too quickly.
  12. Combine Frosting: Quickly whisk the confectioners’ sugar and vanilla extract into the warm syrup until smooth and combined. Work fast as the frosting will stiffen as it cools.
  13. Frost the Cake: Pour the warm frosting over the slightly cooled cake, spreading evenly to cover the entire surface.
  14. Serve and Store: Cut the cake into squares to serve either warm or at room temperature. Store covered at room temperature for several days, or freeze for longer storage.

Notes

  • Finely chopping the apples helps them integrate into the batter, creating a moist texture.
  • Using a gluten-free flour blend labeled ‘Measure for Measure’ ensures this cake holds together well without gluten.
  • Toasted nuts add depth of flavor and a pleasant crunch to the cake.
  • The frosting should be poured warm for easy spreading but will firm up as it cools.
  • Storing the cake covered at room temperature keeps it moist; freezing extends its shelf life.
  • You can substitute walnuts or pecans based on preference or allergy considerations.

Keywords: gluten-free apple cake, old-fashioned apple cake, gluten-free dessert, apple nut cake, autumn cake, spiced apple cake

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